This is an interesting cookie. I call it a “breakfast cookie.” I have mixed feelings about this cookie because if I am going to eat a cookie, I think I want it bursting with chocolate or peanut butter or sugar or M&Ms or chunks of something sweet. Bushel of cookies is nothing like that. It’s a pleasantly sweet, soft cookie that would taste great with a cup of coffee or dunked in milk. Some people -I have no clue why – actually want a cookie that isn’t overpoweringly sweet. If you are one of those people, this cookie is for you.
Bushel of cookies shows up in many Amish cookbooks. The cookies are popular among the Amish because they are easy and cheap to whip up and take in large quantities to a church gathering.
I found these cookies in Arthur, Illinois at an Amish bulk food store and they aren’t bad. I’m not sure this is the exact recipe, but it’s a popular bushel of cookie recipe and, yes, it makes a bushel!
- 3 lbs granulated sugar
- 2 lbs brown sugar
- 2½ cups shortening
- 12 eggs
- 1 quart milk
- 1 tablespoon cinnamon, ground
- 2 lbs raisins, ground
- 2 lbs walnuts, ground
- 6 lbs flour
- 2 tablespoons baking soda
- 2 tablespoons baking powder
- 2 tablespoons vanilla extract (or 2 tbs. grated orange peel)
- 1 teaspoon salt
- In a very large bowl, cream shortening and sugar together. Add eggs two at a time. Beat well.
- Sift dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into another very large bowl.
- Grind raisins and nut and add to sifted flour mixture.
- Add vanilla or orange peel and mix well.
- Mix both dry and wet ingredients together.
- Drop onto ungreased cookie sheets. With a lightly dusted fork, press lightly to make a criss-cross pattern on each cookie.
- Bake at 375 F for 8-10 minutes or until cookie is golden around the edges.